The week in pictures

In culinary news, entries for this year’s “Le Taittinger” International Culinary Prize.

Each year the contest will celebrate a “hero” ingredient, which chefs will use at the heart of a signature dish. This year, it’s king scallops.

Budding chefs must be aged between 24 and 39, currently employed in a restaurant and have five or more years’ experience in the sector to take part.

UK competitors have until 28 October to submit their recipes with photographs, with the national winner being announced on 18 November.

The challengers will need to draw inspiration from “all the influences of culture, country, heritage and style of cuisine before adding their own personal touch,” according to Taittinger.

The UK’s top chef will then go head-to-head with the winners of the other national competitions in Belgium, France, Germany, Japan, the Netherlands, Sweden and Switzerland.

Each chef will cook six plates of their signature king scallop dish for a panel of judges, along with six dishes that follow a set recipe, which will only be revealed to them the night before the international final. They’ll also be given an exclusive visit to Champagne Taittinger to get those creative juices flowing.

Michel Roux Jr – who holds two Michelin stars at his restaurant, Le Gavroche, in London – will return as the president of the UK national competition, joining a panel of judges to choose a chef to compete at the international final in Paris on 28 January.

Each national competition winner will take home €2,400.

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